using up some strawberries before they turned (thats a good excuse right?) this was ok — i think you can leave out the nutella – between the strawberries and chocolate crust it gets lost. i had a 9×9 pan so they came out a little too thin.
For the crust:
1 – 9 ounce box chocolate wafer cookies, or chocolate graham crackers, finely crushed
1/4 cup sugar
1 stick butter, melted
For the filling:
1 cup diced strawberries (i used 2.5 cups)
2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup Nutella (probably used close to one cup)
For the topping:
1/3 cup sugar
1/3 cup flour
3 tablespoons butter, cold
Pinch of salt
Heat the oven to 350 F. Spray a 8×8″ pan with non-stick spray, line with parchment paper leaving a three inch over hang on each side, and spray that with non-stick spray.
In a large bowl combine the cookie crumbs, sugar and butter and stir until all the crumbs are coated with the butter. Pour the mixture into the prepared pan and press it out evenly. Bake for 10 minutes.
While the crust bakes prepare the filling and the topping.
For the filling combine the strawberries with the sugar and allow to stand for ten minutes. Drain off half of the liquid, then add the cornstarch and vanilla. Stir to combine.
For the topping combine the sugar, salt, and flour until evenly mixed. Rub the butter in with your fingers until the mixture is coarse and crumbly and no large pieces of butter remain. Refrigerate for ten minutes.
Heat the Nutella in the microwave for ten seconds, or until it thins out slightly. Pour the Nutella over the prepared crust and carefully spread it to the edges of the crust. Evenly distribute the strawberries, then the crumb topping.
Bake for 30 to 35 minutes, or until the topping is crisp and the berries are bubbling all over. Allow to cool completely in the pan before using the parchment to carefully lift the bars out of the pan. Cut into bars.